Crab, Corn, and Tomato Salad With Lemon-Basil Dressing
- Ready In:
- 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Dressing for salad
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 3⁄4 teaspoon Dijon mustard
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon lemon pepper
-
Corn crab salad
- 3 tablespoons lemon juice
- 1 cup fresh corn kernels, about 2 ears
- 1⁄3 cup fresh basil, thinly sliced
- 1⁄4 cup red bell pepper, chopped
- 2 tablespoons green onions, sliced
- 1 lb lump crabmeat, shell pieces removed
-
For plating
- 8 slices beefsteak tomatoes, cut in 1/4 inch slices
- 1 avocado, chunked
directions
- Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
- Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
- Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
- Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
- Divide corn and crab salad between plates.
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RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin